Eggplant shakshuka recipe with tomatoes - Klara`s Life (2024)

Jump to Recipe Print Recipe

This post is also available in german/deutsch.Eggplant shakshuka recipe with tomatoes - Klara`s Life (1)You should definitely try this delicious eggplant shakshuka recipe made from tomatoes and eggplant. Eggplants always look very nice purple in shops, but often we don’t really know what to do with them. A variation of this dish is popular and very tasty in Israel; ideal for hotter days. Enjoy it with a little yogurt or tzatziki, it will taste particularly good.

Eggplant shakshuka recipe with tomatoes - Klara`s Life (2)

Eggplant shakshuka recipe with tomatoes - Klara`s Life (3)

Eggplant Shakshuka

2 eggplants
400g can tomatoes
1 large onion
3 cloves of garlic
5 tbsp olive oil
1 tsp smoked salt
1 teaspoon turmeric
1 tablespoon of cinnamon
black pepper from the mill
some lemon zest
some abrasion of a nutmeg
2 eggs

Prick the aubergines with a fork and bake for approx. 45 minutes at 220 degrees top and bottom heat. Let it cool down a bit and then remove the skin and the stem base. Cut the pulp into 1 cm pieces and set aside.

In an ovenproof saucepan or cast iron pan, heat the oil and heat the onions cut into half rings and the chopped garlic in it. The onion should take some color first before you add the garlic.

Now stir in the cinnamon, pepper and turmeric. Add the eggplant pieces and simmer while stirring. Then add the peeled tomatoes, including the tomato juice, from the peel remains. Cut in half with a wooden spoon. Then add the smoked salt, nutmeg zest and lemon zest. Continue to simmer slowly.

Whisk the eggs in a bowl and add a little salt if necessary. Remove the pan with the aubergines from the heat and carefully pour the beaten eggs over them. Then place the pot in the oven for about 10 minutes at 200 degrees top heat, until the egg has set.

Tips
Tip 1: you can enjoy flatbread or a spiced yogurt with it.
Tip 2: if you use smaller eggplants, take 3-4 pieces.
Tip 3: Vegans simply enjoy it with humus and a little lime juice.
Tip 4: you can also grill the eggplants. (Smoke note)

Your Kathrin & your Ramin.Eggplant shakshuka recipe with tomatoes - Klara`s Life (4)

Leave a comment.

If you try this Eggplant shakshuka or one of our other recipes, please leave us a comment how you liked it.

For Instagram: Tag your picture with @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

Eggplant shakshuka recipe with tomatoes - Klara`s Life (5)

Print

Eggplant Shakshuka

You should definitely try this delicious eggplant shakshuka dish made from tomatoes and eggplant, with a little yogurt or tzatziki.

Course Shakshuka

Keyword eggplants

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 2 servings

Author Klaraslife

Equipment

  • cast iron pan

Ingredients

  • 2 eggplants
  • 400 g can tomatoes
  • 1 large onion
  • 3 cloves of garlic
  • 5 tbsp olive oil
  • 1 tsp smoked salt
  • 1 teaspoon turmeric
  • 1 tablespoon of cinnamon
  • black pepper from the mill
  • some lemon zest
  • some abrasion of a nutmeg
  • 2 eggs

Instructions

  • Prick the aubergines with a fork and bake for approx. 45 minutes at 220 degrees top and bottom heat. Let it cool down a bit and then remove the skin and the stem base. Cut the pulp into 1 cm pieces and set aside.

  • In an ovenproof saucepan or cast iron pan, heat the oil and heat the onions cut into half rings and the chopped garlic in it. The onion should take some color first before you add the garlic.

  • Now stir in the cinnamon, pepper and turmeric. Add the aubergine pieces and simmer while stirring. Then add the peeled tomatoes, including the tomato juice, from the peel remains. Cut in half with a wooden spoon. Then add the smoked salt, nutmeg zest and lemon zest. Continue to simmer slowly.

  • Whisk the eggs in a bowl and add a little salt if necessary. Remove the pan with the aubergines from the heat and carefully pour the beaten eggs over them. Then place the pot in the oven for about 10 minutes at 200 degrees top heat, until the egg has set.

Notes

Tips
Tip 1: you can enjoy flatbread or a spiced yogurt with it.
Tip 2: if you use smaller eggplants, take 3-4 pieces.
Tip 3: Vegans simply enjoy it with humus and a little lime juice.
Tip 4: you can also grill the pierced aubergines. (Smoke note)

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

Ähnliche Beiträge

eggplantorientalShakshukaturmeric

Eggplant shakshuka recipe with tomatoes - Klara`s Life (2024)

FAQs

How to make shakshuka thicker? ›

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

What is a good side dish for shakshuka? ›

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

Do you eat shakshuka in a bowl or plate? ›

Connoisseurs insist shakshuka should be eaten from the pan.

How long does shakshuka last in the fridge? ›

Ideally, this should be enjoyed as soon as it's cooked so that the egg yolks are nice and runny. You can make the sauce ahead of time and keep it covered in the fridge for 2 to 3 days, reheat it, then add the eggs to serve. If you have leftovers, they will keep well for 3 to 4 days in the fridge.

Top Articles
Latest Posts
Article information

Author: Gov. Deandrea McKenzie

Last Updated:

Views: 6071

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Gov. Deandrea McKenzie

Birthday: 2001-01-17

Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002

Phone: +813077629322

Job: Real-Estate Executive

Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating

Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.